Avocado In A Salad
By: Mateja ^_^
Published: Thursday, December 2, 2010 - 2:25pm

Ingredients




Ingredients:
3 medium tomatoes, diced
1 avocado, diced
1 clove garlic, chopped
1 jalapeno pepper, chopped
1 pinch of salt
dash of black pepper
drizzle of olive oil
4 roman lettuce leaves
1/2 cup toasted almond halves

Preparation

1 Directions: 2 Into a bowl, put tomatoes, avocado, garlic, and jalapeno. Add salt and black pepper, drizzle with olive oil, and stir to combine. Divide the salad between the four lettuce leaves and generously top with the toasted almonds. And voila, your lunch is ready to devour!

About


It is so easy to just to have something not so healthy for a meal, especially when in rush at lunch time. But there are so many simple and delicious salads that can be put together so quickly. All one has to do is to make sure that there is always some ready to use lettuce, some diced tomatoes, or any other veggie in the fridge to put you on the healthier track. And what to do to avoid using dressing to top your salad? Just keep a few avocados on hand and you won’t miss them. Avocado is that creamy fruit that can satisfy even the pickiest eater. As can adding the avocado to the salad replace the dressing, so can adding avocado to your sandwich can replace the mayo or cheese. And you are another step closer to healthier you.
So, let’s talk about avocados for a while.
The avocado was unflatteringly known in the past as alligator pear, midshipman's butter, vegetable butter, or sometimes as butter pear.
The avocado (Presea americana) is a tree native to the Caribbean and Mexico.  Avocado or alligator pear also refers to the fruit of the tree, which may be pear-shaped, egg-shaped or spherical. 
Avocado originated in the state of Puebla, Mexico. The native, undomesticated variety is known as a criollo, and is small, with dark black skin, and contains a large seed. 
The oldest evidence of avocado use was found in a cave located in Coxcatlán, Puebla, Mexico that dates to around 10,000 years BC. Avocados were known by the Aztecs as 'the fertility fruit'. 
The tree grows to 20 m (69 ft), with alternately arranged leaves. The flowers are inconspicuous, greenish-yellow and the pear-shaped fruit has a large central seed. An average avocado tree produces about 1200 avocados annually. The avocado is a climacteric fruit (the banana is another), which means that it matures on the tree but ripens off the tree.
Often, avocados are grown from pits indoors. This is often done by removing the pit from a ripe, unrefrigerated avocado. The pit is then stabbed with three or four tooth picks, about one third of the way up. The avocado pit is placed in a jar or vase with tepid water. In four to six weeks, the pit should split and out should come roots and a sprout. If there is no change in the pit by this time, the avocado pit is disposed off. Once the stem has grown a few inches, it is placed in a pot with soil. It should be watered every few days.
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit.
And if you look in the pictures, there are some comparisons in calories and dietary values between avocado and creamy dressing that will maybe make say hmmmmm..... and next time reach after an avocado rather than creamy dressing.